書誌事項

Carbohydrates in food

edited by Ann-Charlotte Eliasson

(Food science and technology / editors, Steven R. Tannenbaum, Pieter Walstra, 74)

Marcel Dekker, c1996

この図書・雑誌をさがす

注記

Includes bibliographical references and index

内容説明・目次

内容説明

This work offers comprehensive coverage of the chemical analysis, structure, functional properties and nutritional relevance of monosaccharides, disaccharides and polysaccharides used in food. It presents current information on the significance of carbohydrates in diet, and furnishes both chemical and biochemical methods for carbohydrate analysis.

目次

  • Mono- and disaccharides - analytical aspects
  • mono- and disaccharides - selected physiochemical and functional aspects
  • mono-and disaccharides - nutritional aspects
  • cell wall polysaccharides - structural, chemical and analytical aspects
  • functional aspects of cereal cell wall polysaccharides
  • gums/hydrocolloids - analytical aspects
  • gums and hydrocolloids - functional aspects
  • plant cell wall polysaccharides, gums and hydrocolloids - nutritional aspects
  • starch - analytical aspects
  • starch - physiochemical and functional aspects
  • starch - nutritional aspects.

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詳細情報

  • NII書誌ID(NCID)
    BA26876868
  • ISBN
    • 0824795423
  • LCCN
    95044687
  • 出版国コード
    us
  • タイトル言語コード
    eng
  • 本文言語コード
    eng
  • 出版地
    New York
  • ページ数/冊数
    viii, 561 p.
  • 大きさ
    24 cm
  • 分類
  • 件名
  • 親書誌ID
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